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Topic: First Video of making a pizza on my new 2Stone Oven (Read 4686 times)

I've been lurking for a couple weeks and have enjoyed learning about all things pizza. I've also enjoyed reading some of the banter that goes on in here, lol. I suppose it's like any other internet forum that has to do with a hobby or a way of life in which people are quite passionate and hold very strong opinions. FWIW, I will not try to replicate PaPA John's Pizza. lolSo this was my fifth time cooking on the two stone oven. The first couple times, I tried recipes which I had been using in my oven and on my grill which just weren't suited for the temps the two stone gets to. I then made a recipe from the A16 cook book I have and also made the "emergency dough" recipe from this forum. The Cold Proof A16 recipe worked very, well and the results were excellent. The emergency recipe is pretty good too, in a pinch.Last night I decided to throw together the emergency dough but used 25% redmill whole wheat just for the hell of it. From the time I measured the ingredients to the time I had a pizza on the stone was sixty minutes, far from optimal but it worked and it was tasty. I took a video which I'd like to share with you. I look forward to learning more from what seemingly appears to be the best pizza making resource in the world!

Cheffrey

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"Tell me what you eat, and I will tell you who you are." Brillat-Savarin

That's a good looking pizza. Which emergency dough recipe did you use?

As for replicating a Papa John's pizza, you don't know what you are missing . However, because of the high sugar content of the PJ clone dough, you might not be able to bake it in your 2Stone unit. It might work if you put the dressed pizza on a pizza screen and then put the pizza on the screen onto your stone. There is also an emergency PJ clone dough in the PJ thread.

Oh man Pete, I thought I'd be safe in this section with a little jab about the PJ pizza thread, lol.My next type of pizze I'm going to try to make is a New York style, I just need to dig a little to find which doughs can take this heat.

It was funny, when I first got this oven, I wanted to see how hot I could get it. My heat gun is supposed to go to 1000 degrees but I was actually getting readings on it close to 1200 degrees and then it'd get tapped out a number 1 would appear on the screen. Silly me, I tossed a pie on with my dough I was cooking at 500 degrees. I had some cheese too close to the edge and when the crust puffed up (very quickly) that piece of cheese slid off the pizza instead of towards the middle and immediately ignited which caught the entire pizza on fire, lol. There has been a little bit of a learning curve working at these temps but I think I got it.

My emergency dough is the one taken from the collection of emergency doughs in the general pizza making forum.

Yup, that's the recipe Pete. I just substituted 25% of the flour with the RedMill Whole Wheat. I'm not familiar with that bread maker either but don't imagine they mix nearly as fast as a kitchen aid so I used the dough hook and the kitchen aid at around 30% power and went for 15 minutes of mixing. Since I was in a rush, I did the first proof and the ball proof all at room temp. I think next time I do a whole wheat emergency, I'm going to bump it up to 30 or 35%.

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"Tell me what you eat, and I will tell you who you are." Brillat-Savarin

Bought a 2Stone Pro a year ago and I'm amazed at how well it works. Even with the crude temperature settings I can now manage to obtain consistently great pizzas.I've only used Caputo flour and usually bake around the 875F mark. The result is Neapolitan Style pizzas in roughly 90 seconds.

A real simple design that does a great job with a minimal learning curve although I think there is room to improve the temperature control.

Pizza blogger, I bought the inferno for two reasons. I'm not planning on moving mine and that was all Willard had at his shop the weekend I drove up there. Right now I have it sitting on some Indiana 8"x8" limestone pieces at 24" tall. I'm six five so it is a little low. I plan on bringing it up to 32" or 40" at the base. I'm paying about fifteen bucks for a refill on the 20lb tank I use. You never really exhaust all the gas out of the tank so I'm actually refilling around sixteen lbs each time. When I fire it up and turn it wide open it's around 750 degrees in ten minutes. If you leave it wide open it'll be around 1200f in fifteen minutes. How many pies you get out of a tank depends how many times you heat the stones up from ambient and how quickly you make your pizzas. Willard claims if your efficient and do one long pizza session you can do 200 pizzas. I'm pretty lazy and make one, eat it while it's still on, make another etc. I have the tube top version which is basically a piece of aluminum diamond plate between two stones. The unit with the stones out probably weighs around 70 lbs I'm guessing. I just bear hugged it and carried it to it's final resting place. No biggie. Right now the gas regulator is right on the valve where the tank is. I plan to drill a hole on the side and mount a bulkhead type gas valve so I can adjust it while I'm standing In front. I have all sorts of smokers and grills including some huge ones. At my house I have a large big green egg and the two stone. I think it's the ultimate setup for residential work. The twostone isn't the cheapest thing but I really like the design, the quick startup ti,e (time is money) and the consistent results. If you have any questions or want to see and pics of something in particular just let me know.

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"Tell me what you eat, and I will tell you who you are." Brillat-Savarin

I would be looking for a long pizza session, with a likely heavy demand for three hours and an uncertain, but likely slower period, of two hours (early morning) in the setting I am thinking about.

70 pounds is do-able. Could rig some type of a movable, temporary stand for it.

Definitely need to get my total time to make a pizza reduced, significantly.....especially now that I am using a relatively new shaping technique (slap) for myself. Only done about 10 pies that way now. I need to get into the 1:00 to 1:30 total time to open a skin and dress it for cooking. I'm way up around 2:00, depending on the amount toppings it could be a little more.

I wish i had a picture of my setup with my 2stone oven. My good friend made me a stand from drift wood, it looks great. I got the inferno about 18 months ago and love it. I have been making pizzas in my friends bar once a week through out the summer. Making 55 - 60 pizza every session. The oven has paid for its self many times over. My 20# propain tank is still half full when i get done. Would love to get one of the new stainless steel onesrodeo

Prompted by Pizza Ploggers observation of having to bend down to get to the oven, I decided to raise the oven up a little over the weekend. I added two courses of limestones and almost gave myself a hernia in the process! I'd guess those 32" stones are 120+ lbs. It's at a much better height now! Yeah!